Flash fried tiger prawns with hot and sour tamarind sauce

3 servings

Ingredients

Quantity Ingredient
3 larges Free range eggs
900 grams Large fresh raw langoustines; headed, shelled and
; intestinal tract
; removed (2lb)
1 tablespoon Peanut oil
75 grams Caster sugar; (2 1/2oz)
5 tablespoons Fish sauce
6 tablespoons Tamarind juice
4 Shallots; finely chopped
3 Cloves garlic; crushed
2 smalls Red chillies; finely diced
2 tablespoons Fresh chopped coriander
Zest and juice of 1lime
2 tablespoons Maple syrup
2 grams Unsalted butter
450 grams Baby leeks; (1lb)
Salt and pepper
290 millilitres Vegetable stock; (10fl oz)
1 Star anise
Fresh leaf coriander to garnish

Directions

Combine the sugar, fish sauce and tamarind juice in a pan and dissolve the sugar by warming gently. Reduce this liquid by half and add the lime zest.

Heat the peanut oil in a frying pan and add the shallots and sweat off, then add the garlic, followed by the chilli. Add the langoustine and cook off quickly.

Add the reduced tamarind liquid and cook the prawns in the liquid, taking care not to overcook the prawns/langoustines, taste and adjust the seasoning with the lime juice.

For the maple leeks, shred the washed leeks very fine. Heat a heavy based pan with the unsalted butter then add the leeks, sweat off. Add the maple syrup and coat the leeks. Add the vegetable stock and star anise and cook down gently until, all the liquid has reduced and coated the leeks.

Disregard the star anise.

Serve the leeks onto a warm plate and top with a lightly poached egg.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes